Cranberry Cheesecake

Like all oven-baked cheesecakes, it takes time to bake, cool (then cool some more), and chill in the fridge. Even though it takes several hours to prepare, it is worth the effort. If you don’t have time to make a classic cheesecake, give these gingerbread cheesecake bars a try!

This cheesecake has the perfect amount of sweetness with a touch of tartness from the cranberry filling. Don’t forget about the graham cracker crust!

It’s sweet, buttery and good all by itself. The whipped cream topping and sugared cranberries are an optional garnish but add a nice touch.

How to Make Cranberry Cheesecake:

Here’s a quick rundown of how to make a cranberry cheesecake. It’s not difficult at all, but it does take a little time.

You can start with the crust or the cranberry filling and work on the other while the first cooks/bakes.

I started the crust first. To make the graham cracker crust, whisk together the graham cracker crumbs and sugar, then add the melted butter.

Transfer the mixture to a 9-inch springform pan that’s been wrapped in foil on the outside only.

Use a heavy-bottomed glass or ramekin to press the crumbs into an even layer. Bake the crust at 325°F for 8 to 10 minutes.

Allow the crust to cool completely before filling. While the crust bakes, start on the cranberry filling.

Heat the cranberries, sugar, and water in a medium saucepan, and cook over low-medium heat until the cranberries pop and the mixture just begins to thicken. It will thicken more as it cools.

Remove the cranberry filling from heat and allow the mixture to cool, then transfer it to a food processor. Pulse until the mixture is smooth. Set aside.

All that’s left is the cheesecake filling. Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment.

Beat the cream cheese on low to medium speed for 3 to 5 minutes until it’s smooth and creamy. Make sure to scrape the bowl with a spatula as needed.

Add the sour cream, and mix for an additional 2 to 3 minutes on low speed until well incorporated. Next, pour in the sugar, vanilla, and salt.

Continue to mix for 2 to 3 minutes until combined. Add the eggs 1 at a time, mixing between additions.

Now, it’s time to layer the cheesecake. Start by taking half the cranberry filling and placing it on the graham cracker crust.

Use a spatula to smooth it into an even layer. The layer may be thin, but as long as it covers most of the crust you’re good to go.

Next, pour half the cheesecake filling over the cranberry filling. Use a clean spatula to smooth the cheesecake filling into an even layer.

Grab a spoon to dot teaspoon sized drops of cranberry filling over the cheesecake filling. This should use up all the cranberry filling.

Carefully pour the reaming cheesecake filling over the top and smooth into an even layer. Gently tap the cheesecake against the counter to bring air bubbles to the top.

Use a toothpick to pop the air bubbles, then transfer the cheesecake to a roasting pan. Pour boiling water around the the springform pan, and transfer the cheesecake to the oven.

Bake at 325°F for 60 to 65 minutes, then turn off the oven, and crack the door. Leave the cheesecake in the oven to cool for another hour.

After the cheesecake cools in the oven for an hour, transfer it to a wire rack to cool completely at room temperature.

Once it has completely cooled to room temperature, cover it in plastic wrap, and place it in the refrigerator for 8 hours or overnight.

When the cheesecake is removed from the refrigerator, it can be sliced and served immediately or decorated with garnishes liked whipped cream or sugared cranberries.

Do the cold ingredients need to be room temperature?

Yes, the cream cheese, sour cream, and eggs work better at room temperature for this recipe. It’s best to get them out of the refrigerator an hour or two ahead of time.

Is a water bath required for cheesecakes?

No, but it is recommended. A water bath keeps the temperature of the cheesecake stable and keeps the top of the cheesecake moist, which helps prevent overbrowning and cracking.

How do I keep the springform pan from leaking?

I used to wrap the springform pan in foil two or three times, but that wasn’t doing the trick. A while back, I ran across some information about using oven bags on Live Well Bake Often.

That’s been a gamer changer. I still wrap the springform pan in foil, but after that, I place the pan in a large oven bag rolled down to the top of the pan. That has worked wonders for keeping water out of the cheesecake.

Why did the cheesecake crack?

There are several reasons why a cranberry cheesecake or any cheesecake may crack.

• Make sure the oven isn’t too hot. A hot oven can cause the cheesecake to puff and brown. When the cheesecake cools and deflates, it will likely crack.
• Don’t overmix the ingredients or mix on too high of a speed. This will incorporate too much air which can cause cracking.
• Don’t move the cheesecake from hot to cold/cold to hot temperatures. Don’t open the oven door to check the cheesecake. Make sure your ingredients are room temperature. Drastic temperature changes can cause cracking. Patience is key here!
• Don’t overbake! Overbaking will dry out the cheesecake. A cheesecake is cooked through when it reaches 150°F on an instant read thermometer. Check it after an hour of cook time. Don’t over bake to “make sure” it’s done.

Other Cranberry Recipes You May Love:

• Cranberry Nut Bread (without Orange Juice)
• Cranberry Bars
• Cranberry Chicken Salad
• Cranberry Baked Brie

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